Daddy’s Favourite Pecan Pie #SundaySupper

I can’t believe that 14 years ago a 17 year old me met a 19 your old British guy who became her instant best friend. Having a similar humour they quickly got up to trouble mischief together. I never would have guessed that 9 later we would reconnect after a few years apart and fall in love and that 5 years on we would have an amazing 2 year old girl who is our world. Chris is such an incredible father and I am so blessed to have a husband who has a similar parenting style to myself so the hardest job in the world, being a parent, is made easier with the fact that we tend to always agree what to do. I know that is a rarity and I do treasure it. So to honour my wonderful husband who is a fantastic daddy I wanted to finally make him the pie he has been begging me to make again for years now.

For some reason pecan pie gets put on the to do list of baking every year for Christmas but then somehow doesn’t get done. So for this Father’s Day my husband finally got his wish. This recipe doesn’t use corn syrup, one because corn syrup isn’t sold in this country and two I try to avoid using it because it really isn’t good for us. Personally we feel this is even better then the corn syrup version.

Lastly add the milk, vanilla and the rest of the nuts, I like to leave the rest of the pecans whole for this step. Pour into an unbaked 9-in pie shell that has been lined with your store bought pastry. (You can of course make your own but I didn’t have the time to make it this week)

Bake in preheated oven for 10 minutes at 200 C (400 F) degrees, then reduce temperature to 180 C (350 F) and then bake for 30 to 40 minutes, or until done.

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Lastly add the milk, vanilla and the rest of the nuts, I like to leave the rest of the pecans whole for this step. Pour into an unbaked 9-in pie shell that has been lined with your store bought pastry. (You can of course make your own but I didn’t have the time to make it this week)

Bake in preheated oven for 10 minutes at 200 C (400 F) degrees, then reduce temperature to 180 C (350 F) and then bake for 30 to 40 minutes, or until done.

I haven’t had a pecan pie in ages! I need to remedy that and with your recipe without the corn syrup. Give your husband a big thanks from me for requesting the pie so that you could share the recipe for it today.

What a great looking pie and recipe. This is one of my hubby’s favorites but I don’t think I could do it justice as he is The Pie Guy. He would be drooling looking at your picture. Thanks for sharing!!